Proximate Composition, Rheology and Sensory Qualities of Corn-Cocoyam Salad Cream

The proximate composition, rheology and sensory properties of corn-cocoyam salad cream prepared from varied percentage of corn starch (Cs) and cocoyam starch (Cy) (100Cs, 75Cs: 25Cy, 50Cs:50cy, 25Cs:75Cy and 100Cy) were determined and compared with that of commercial Heinz salad cream. Varied quantities of corn-cocoyam starch in salad cream did not affect the moisture and protein contents of the cream compared to Heinz salad cream which varied from 48.80-49.79 and 2. 62-3.28%, respectively. The carbohydrate, fat and ash contents of corn-cocoyam salad cream (18.96-19.95, 27.04-27.99 and 0.59-0.79 %, respectively) were significantly different (p < 0.05) from that of Heinz salad cream (17.92, 29.68 and 0.64 %, respectively). As the percentage of cocoyam starch in the salad cream increased, the carbohydrate content gradually increased, while the fat and ash contents reduced gradually. Also, replacement of corn starch with cocoyam starch up to the level of 50 % in salad cream will not negatively affect the rheology and sensory attributes of salad cream.